AboutEnrique Torres Expertise How to cook meat (beef, poultry, pork, fish, shrimps, lamb) using pan friying, grilling and steem systems.
Experience My company has been deveploping studies in meat cooking since 2000, my expertise is based on the last studies in meat histology changes related to cooking process and recipes. My expertise is focused on juciness, tenderness and yield increasing.
Education/Credentials La Salle Univ. Animal Scientist 1986-1992
National University of Colombia Food and Science Technology focused on meat processing.1992-1994
Andes University (Colombia) Marketing Specialist 1997-1999
Saint Joseph's University (Philadelphia) Food Marketing 2001
Meat processors consultant since 1995.
Question What is the name of the fat that is wrapped around meat to add moisture?
Answer Brad:
In some cooking recipes are ingredients used on meat before cooking: olive oil, pork fat, sesame oil and some net of fat that wraps veal's intestines and is used to wrap meats before cooking to give "wet" sensation, if possible you can buy in veal's slaughtering houses.
There are many concepts around "moisture" and "meat" that have to be explained:
a. Moisture is different from fat,but fat gives some wet sensation when meat is chew.
b. All meats lose moisture when cooked (20% to 35%), that causes shrinkage, hardness and dryness. Then, the most important is to control moisture (water) content inside meats during cooking.
c. The moisture retention depends on more than 56 processing factors. As you can see it requires a lot of technical developments.
